Howard Karten's Salsa
Yield
6 servingsPrep
10 minCook
0 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| ¼ | medium |
red onion
chopped |
|
| 10 | each |
black olives
quartered |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
garlic
|
|
| 1 | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| 0.3 | medium |
red onion
chopped |
|
| 1E+1 | each |
black olives
quartered |
*
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
cumin
ground |
|
| 5 | ml |
garlic
|
|
| 5 | ml |
oregano
|
|
Directions
Skin tomatoes, remove seeds, chop the flesh moderately fine and put in a saucepan.
Add remaining ingredients, mix thoroughly, refrigerate and serve.
